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Sharon's Hummus

120 mins
Serves 4-5
Savoury pancakes

Hummus is a healthy and lovely plant whole food. Rich in plant protein, fibre, B vitamins and minerals. The tahini adds calcium, magnesium and iron. We often eat fresh and warm hummus in the Middle East for breakfast. It is a satisfying and fulfilling dish that gives a boost of energy. The best way to master your Hummus is to repeat the making, taste it, improve it, and make changes by the season. Hummus is perfect for a pita pocket with Falafel and a lovely fresh finely chopped salad, or just like that as a dip. Caned chickpeas are usually too hard for Hummus making and have a bit of an after-taste. For me, Hummus is a whole meal and many memories.


  • 250 gr dry chickpeas
  • ½ tsp baking soda
  • 1-2 garlic cloves
  • 1 onion (medium size)
  • 200-250 gr Tahini (Sesame paste) – you can start with less Tahini, taste it and Judge by the taste. More Tahini makes the Hummus heavier.
  • Lemon juice (1 lemon or more)
  • 1 tsp cumin powder
  • ½ tsp salt
  • For serving: parsley, olive oil, cumin, paprika, lemon, cooked whole chickpeas


  1. Soaking – Wash the chickpeas and soak them in fresh water for at least 24 hours. Change the soaking water and wash the beans 4-5 times. In the summertime, it’s better to soak in the fridge.
  2. Cooking – Cook the chickpeas in a big pot with plenty of water – about 7cm above the beans level. Add the baking soda, the onion and the garlic and cook for about 1.5 hours.
    The beans should be very soft!
    While cooking, take out some of the white foam and some floating peels.
    Let it rest for at least half an hour before processing.
  3. Processing – Leave some whole-cooked chickpeas for serving.
    Put the rest of the chickpeas, onion, and garlic in the food processor with 2-3 spoons of the cooking water. Mix and decide if to add some more water.
    Add the tahini, lemon juice, cumin and salt; mix and correct flavours. The Hummus should be smooth and fluffy. You can process for a bit longer and add more cooking water if needed.
  4. Serving – Spread on a dish, make a dent in the middle and put the toppings you love on top.

Enjoy your Hummus!